Brine aasaasiga ah wuxuu naas nuujinayaa ka dhigayaa naas nuujin badan, wuxuuna ku daraa qoyaan. Turkika waa la qaboojiyay brine habeenkii ama ilaa 24 saacadood. Brine waa mid isku dhafan oo ka kooban maaddooyinka aad u malaynayso inaad haysato. Dhammaan waxaad u baahan tahay waa weel wayn iyo meel qaboojiye ah.
Haddii aadan haysan qolka qaboojiyaha, waxaad isticmaali kartaa qaboojiye weyn, laakiin waxaa muhiim ah in shimbirta lagu hayo heerkul aan ka badnayn 40 F. Geedka turunka ah ku rid bacda kaydka oo weyn, hana ku hareereysan barafka. Barafku wuxuu sidoo kale u baahan doonaa in la buuxiyo si loo xajiyo heerkulka heerkulka amaanka ah ee 40 F.
Naaska turkeyku waa cabbir wanaagsan oo ah cuntada aasaasiga ah ee qoyska ama casho yar yar.
Waxa aad u Baahantahay
- 1 turkey turkey, lafo, qiyaastii 5 ilaa 7 rodol
- 1 gallon oo biyo qabow qabow
- 1 1 koob oo caano ah
- cusbo kosher ah (haddii aad haysato cusbada miiska, isticmaal 1 koob)
- 1/2 koob sonkorta bunni ah
- 3 Baay oo caleemo qulqulaya
- 1 qaado oo berry allspice, la jajabiyey
- 1 qaado oo isku dhafan ama baraf ah madow, la jajabiyey
- 1/2 shaaha oo la qalajiyey caleemaha rosemary
- Saliidda qudaarta, subagga la dhalaalay, ama saliidda sayniska, cadayashada ciridka
- Cusbo Kosher iyo basbaaska dhulka madow, dhadhamin, ama mid cusbada cusbada ah
- basal iyo miro (liin, liimiin, tufaaxa) marinka daloolka, doorasho
- dhalatada cusub ee daloolka, doorasho
Sida loo sameeyo
- Biyo raaci biyo nadiif ah.
- Ku rid naaska turkey ee bacda wax lagu kariyo; ku rid bacda leh turki ah digsi weyn oo la dubay ama weel kale oo weyn (kaliya haddii bacda dillaacdo).
- Ku dar burooyinka badeecada ee bacda kadibna xir bacda iyo barkada ilaa brine uu daboolo turkey. Isticmaal baree si aad u hubiso bacda. Si kale, waxaad isticmaali kartaa weel weyn oo aan rasmi ahayn. Kaliya hubso in turkeygu uu si buuxda u daboolo brine (waxaa laga yaabaa inaad u baahato inaad kordhiso xaddiga brine ee weelka). Ku rid naaska turjubaanka ee qaboojiyaha ilaa 24 saacadood.
- Foosto kuleylka ilaa 400 F (200 C / Gas 6).
- Ka saar turkey laga bilaabo brine oo si biyo ah u biyo raaci; Ku qallaji tuwaal waraaq ah. Ku rid naaska turkika ah ee roogga, dhinaca naaska, oo ku jira digsi weyn oo la dubay. Iska tuur broogada. Kala saar turkey la saliidda cuntada, subagga, ama saliid saytuun ah oo dheellitiran oo ku rusheeya milix iyo basbaas ama isku dhafka cusbada.
- Haddii loo baahdo, buuxi miirka naaska soodhada ah ee la jiido basasha, miro, iyo geedo cusub.
- Isticmaal heerkulbeega hilibka ee qaybta ugu weyn ee naaska, oo aan taaban lafta.
- Ku duugee 400 F (200 C / Gas 6) 20 daqiiqo. Iska yaree kuleylka 325 F (165 C / Gas 3) oo sii wad ilaa xajinta ilaa naasku turjumo ugu yaraan 165 F (74 C), qiyaastii 2 ilaa 3 saacadood.
Tilmaam: Halkii rafcaan, ku rid naaska turka sariirta sariirta la jarjaray iyo karootada iyo ulaha.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 451 |
| Total Fat | 14 g |
| Fatuurad la ruxay | 3 g |
| Fat | 4 g |
| Kolestarool | 202 mg |
| Sodium | 19,093 mg |
| Carbohydrateska | 24 g |
| Fiber diirran | 1 g |
| Protein | 56 g |